Fresh pasta and traditional desserts in Reggiolo

Since I was a little girl, I learned the love of cooking by watching my mother, Emilia. I still remember her in my kitchen, with her skilful hands making cavatelli and fusilli, traditional pasta from our Cilento cuisine. For me, cooking is above all about sharing. I love making fresh pasta, first courses, desserts and leavened products, both sweet and savoury. My cuisine tells the story of two lands: Cilento, with its ancient flavours and rural traditions, and Emilia, which I made my own after moving there about thirty years ago. From this encounter comes a rich and personal cuisine, where both traditions come together, especially in first courses, desserts and leavened products. The quality of the ingredients is essential to me. I am always looking for the best Italian products and love bringing out their flavour in my dishes. Our home has always been a place where friends are welcomed, with large tables, homemade food and the simple pleasure of being together. For me, this is the true essence of cooking: welcoming, sharing and making every guest feel at home.